Miso Caramel Cupcakes

Yields 15 cupcakes

FOR THE MISO CARAMEL:

1 cup (200g) granulated sugar

4oz/1 stick (110g) unsalted butter, cubed

½ cup (120ml) heavy whipping cream

1 tablespoon white miso paste

 

FOR THE CUPCAKES:

4oz/1 stick (110g) unsalted butter, softened

½ cup (100g) granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 ¾ cups (210g) all-purpose (plain) flour

½ teaspoon baking soda

½ teaspoon baking powder

½ cup (130g) miso caramel

½ cup (120g) sour cream

2 tablespoons whole milk

 

FOR THE MISO CARAMEL BUTTERCREAM:

8oz/2 sticks (230g) unsalted butter, softened

4 cups (480g) confectioners’ sugar

½ cup (130g) miso caramel

 

FOR THE RAMEN HARD CARAMEL:

1 x 3oz/85g package dry ramen noodles

1 cup (200g) granulated sugar

½ teaspoon freshly squeezed lemon juice

 

METHOD

1. MAKE THE MISO CARAMEL: Place the sugar in a

medium saucepan and set the pan over mediumhigh

heat. Cook until the sugar melts and reaches

a deep amber color (on a candy thermometer

this is about 338°F/170°C, and no higher than

348°F/176°C). Gently add the butter and stir

until melted; the mixture will bubble with this

addition. Gradually add the heavy whipping

cream in a thin, steady stream while whisking the

caramel continuously. The caramel may raise and

foam with the addition of cream, so be careful!

Whisk the mixture gently until smooth. Remove

the pan from the heat source and stir in the

white miso paste. Transfer to a bowl and let the

miso caramel cool completely before using. This

salted caramel sauce will be divided and used in

the cake and frosting recipes, and the remaining

amount will be drizzled over the finished

cupcakes. You may also make it to serve with

other desserts. It’s delicious on vanilla ice cream!

 

2. MAKE THE CUPCAKES: Preheat the oven to

350°F/180°C.

 

3. Line 15 wells of a standard cupcake pan with

paper liners.

 

4. In the bowl of an electric mixer fitted with the

paddle attachment, cream together the butter

and sugar until light and fluffy. Add the eggs, one

at a time, beating well after each addition. Beat

in the vanilla. In a separate bowl, whisk together

the flour, baking soda, and baking powder; set

aside. Stir together the miso caramel, sour cream,

and milk in a small bowl. Add the flour mixture

and caramel mixture alternately, beginning and

ending with the flour. The batter will be thick.

 

5. Fill the cupcake liners with ¼ cup (50g) level

measures of the batter. Bake for 17 to 22 minutes,

or until the cupcakes spring back when pressed in

the center. Allow the cupcakes to cool completely

on a cooling rack before frosting.

 

6. MAKE THE MISO CARAMEL BUTTERCREAM:

Cream the butter in the bowl of an electric mixer

on medium-high speed. Stop the mixer and add

the confectioners’ sugar. Beat on low speed until

the confectioners’ sugar is just incorporated, then

increase the mixer speed to medium-high. With

the mixer running, add the miso caramel a little

at a time. Beat until the buttercream is light and

fluffy and the miso caramel is well incorporated.

Transfer the buttercream to a piping bag fitted

with a fancy tip and pipe onto the cooled

cupcakes, or smooth it on with an offset spatula.

Drizzle the leftover miso caramel over each

frosted cupcake.

 

7. MAKE THE RAMEN HARD CARAMEL: Break the

block of dry noodles into pieces and scatter them

across a parchment or silicone mat–lined baking

sheet, 14x11”/35x28cm or larger. Combine the

sugar and lemon juice in a medium saucepan. Stir

until the sugar resembles wet sand. Place the pan

over medium heat and cook without stirring until

the sugar begins to melt around the sides of the

pan. Stir the sugar and continue to heat, stirring

occasionally, until the sugar is amber. Remove the

pan immediately from the heat source and pour it

over the dry ramen on the baking sheet. Allow the

caramel to cool and set, about 1 hour. Break into

shards and use pieces of the caramel to garnish

the tops of the cupcakes.